This fresh, delicious dip is made with black beans, corn, chopped tomatoes, green onions, cilantro and a vinaigrette dressing. Cowboy caviar, sometimes called Texas caviar, is great for parties, tailgates, potlucks, or your next happy hour get together.
I forgot how good this recipe is. I’ve literally had this recipe for over 20 years. I cut the recipe out of a local newspaper. I think my sister used to make cowboy caviar like a million years ago and we ate so much of it that we got sick of it and then totally forgot about it. It’s such a refreshing take on a chip dip or like a different version of a chunky salsa.
The vinaigrette is a mixture of red wine vinegar, hot sauce, olive oil, garlic, salt, and pepper. After you mix it up you add the rest of the ingredients and toss gently. It’s so super simple and easy. And just tastes so good.
Canned black beans, canned whole kernel corn, fresh chopped Roma tomatoes, chopped green onions, and chopped fresh cilantro are the ingredients you add to the vinaigrette. Some recipes use black eyed peas. I would also recommend some chopped jalepenos if you wanted to add a little extra heat. Or even adding some chopped avocado.
Cowboy caviar
(makes about 8 servings)
For the vinaigrette-
2 Tablespoons red wine vinegar
2 teaspoons hot sauce
1 1/2 teaspoons olive oil
1 clove garlic, minced
salt and pepper to taste
For the “caviar”-
1 (15 ounces) can black beans, rinsed and drained
1 (15 ounces) whole kernel corn, drained
2/3 cup sliced green onions
2/3 cup fresh cilantro, chopped
1/2 pint Roma tomatoes. chopped
In a large bowl, mix red wine vinegar, hot sauce, olive oil, garlic, salt and pepper. Add the black beans. whole kernel corn, chopped green onions, chopped cilantro, and chopped Roma tomatoes. Toss gently. Chill before serving.
Recipe from The Tribune Review
Enjoy!